Differences in Starch Characteristics of Rice Strains Having Different Sensitivities to Maturation Temperatures |
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| Authors: | Y. Suzuki Y. Sano T. Ishikawa T. Sasaki U. Matsukura H.-Y. Hirano |
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| Affiliation: | Authors' addresses: Dr Y. Suzuki and Dr U. Matsukura (corresponding author;e-mail: ), National Institute of Crop Science, Kannondai, Tsukuba, Ibaraki 305-8518, Japan;Prof. Y. Sano, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan;Mr T. Ishikawa, National Agricultural Research Center, Kannondai, Tsukuba, Ibaraki 305-8666, Japan;Dr T. Sasaki, National Food Research Institute, Kannondai, Tsukuba, Ibaraki 305-8642, Japan;Assist. Prof. H.-Y. Hirano, Graduate School of Agriculture and Life Sciences, University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan |
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| Abstract: | The amylose synthesis in rice with Wxb is affected by environmental temperature during seed development. We previously isolated a mutant candidate (coi) in which amylose synthesis is insensitive to a cool temperature. Here, the effects of maturation temperature (21 °C vs. 28 °C) on the starch characteristics of coi and its original strain 76‐3/T65 were studied. Amylose contents and gelatinization properties of 76‐3/T65 were affected by maturation temperatures, while coi was less affected. The amylopectin chain length distributions were almost the same between the two strains maturated at both temperatures. Gelatinization onset (To), peak (Tp), conclusion temperatures (Tc) and enthalpies (ΔH) decreased with environmental temperatures, and Tp, Tc and ΔH of coi at 21 °C were significantly higher than those of 76‐3/T65. Thus, the coi mutant, less affected by maturation temperature than that of 76‐3/T65, may be a useful strain in understanding biochemical and genetic starch biosynthesis response to slight changes in temperature. |
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| Keywords: | amylopectin amylose cool temperature insensitive differential scanning calorimetry rice temperature response |
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